Name: Slow-Cooker Maple-Glazed Pork Loin
Total time: 3 h
Ingredients: 1 (3- to 4-pound) boneless pork loin roast , trimmed and tied at 1-inch intervals; Salt and pepper; 2 tablespoons vegetable oil; 1 onion , chopped fine; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/8 teaspoon cayenne pepper; 1 cup maple syrup; 1/2 cup chicken broth; 1 tablespoon cider vinegar

Why This Recipe Works

It was necessary to brown the loin first, for flavor and color. Then we used the skillet to sauté onion and bloom our spices (a mix of cinnamon, ground cloves, and cayenne) before stirring in a cup of maple syrup and some chicken broth to deglaze the pan, after which we transferred everything to the slow cooker. After cooking the loin, we reduced the braising liquid until it became a sticky, sweet glaze that paired perfectly with our juicy pork loin.

Before You Begin

You will need an oval slow cooker for this recipe. A wider, shorter pork loin (about 8 inches long) will fit best in the slow cooker. We found that leaving a ⅛-inch-thick layer of fat on top of the roast is ideal; if your roast has a thicker fat cap, trim it to be about ⅛ inch thick. Check the pork's temperature after 2 hours of cooking and continue to monitor until it registers 140 degrees.

Instructions

1. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides, 7 to 10 minutes. Place pork, fat side up, into slow cooker.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in cinnamon, cloves, and cayenne and cook until fragrant, about 30 seconds. Stir in maple syrup and broth, scraping up any browned bits; transfer to slow cooker. Cover and cook until pork registers 140 degrees, 2 to 3 hours on low.

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

Transfer cooking liquid to saucepan and bring to simmer over medium heat. Cook until thickened and measures 1¼ cups, 15 to 20 minutes. Stir in vinegar and season with salt and pepper to taste. Remove twine from roast and slice meat into ½-inch-thick slices. Serve with glaze.